Name: Roast lamb with ginger and plums
Prep time: 10 min
Cook time: 100 min
Total time: 10 min
Ingredients: 3 stem gingers, drained and finely chopped; 2 sprigs fresh rosemary leaves, chopped; 1 clove garlic, minced; 2 Tbsp olive oil; 1-1.5kg lamb joint; 10 ripe plums halved and stoned; 200 ml port; 1 Tbsp stem ginger syrup

Roast lamb with ginger and plums

4 Dec 2016

by Dinna

Prep Time

10 minutes

Cook Time

100 minutes

Total Time

10 minutes

Background

This roast lamb with ginger and plums is a perfect roast during the winter festivities, particularly when you have friends around for dinner or Sunday lunch. It’s very easy to make, yet the result is really special and delicious. Serve it with a mash and leafy veggies or a salad.

Ingredients

3 stem gingers, drained and finely chopped
2 sprigs fresh rosemary leaves, chopped
1 clove garlic, minced
2 Tbsp olive oil
1-1.5kg lamb joint
10 ripe plums halved and stoned
200 ml port
1 Tbsp stem ginger syrup

Instructions

Preheat the oven to 180°C.
Drain and finely chop the stem gingers (keep the syrup).
Mix together the ginger, rosemary, garlic and oil in a bowl.
Make several slits over the surface of the lamb, then rub it with the rosemary and ginger mixture, pushing this into the slits. Season with salt and pepper, then put into a roasting dish.
Roast for about 90-120 minutes, depending on how well-done you like lamb (and baste occasionally with the juices.)
30 minutes before the end of cooking add the plums and the port. 15 minutes before the end of cooking brush the lamb with the stem ginger syrup.
Remove the lamb from the and rest for 15 minutes. Keep warm he plum and the jus in the oven.
Carve the meat and serve with the plums and pour over the jus.